Sunday, February 13, 2011

Cabbage is a vegetable I’ve struggled with. It’s difficult to cut it, it’s horrible to taste unless cooked in loads of oil and butter. I finally created something me and my husband love and here it is:

Ingredients

2 tablespoon oil

½ Onion- finely chopped

3 green chilies slit

1 teaspoon coriander powder

½ teaspoon garam masala powder

¼ teaspoon turmeric powder

1 teaspoon ginger paste

1 teaspoon garlic paste

¼ cup tomato puree

4 cups Cabbage- chopped finely in a chopper

Heat oil to a pan, on medium flame, when the oil is hot add in the onions and green chilies. Once the onions are transparent add coriander powder, garam masala powder, turmeric powder, ginger garlic paste. Cook for about 2 minutes and add the tomato puree. After 5 minutes the tomato paste will be cooked, now add the finely chopped cabbage. Heat on a low flame for 15 minutes, or until the cabbage is cooked. Add salt to taste.

Wednesday, February 2, 2011

This rice dish has its origins in the coasts of Spain. There are various types of Paella; this recipe is for mixed Paella. Paella comes from an old French word Paelle meaning pan. This dish usually has a layer of toasted rice in the bottom as a result of cooking it on open fire.

1 tablespoon olive oil

1 tablespoon paprika

2 teaspoon dried oregano

Salt and pepper to taste

1 pound chicken breasts cut into cubes

2 tablespoons olive oil

4 crushed garlic cloves

1 tablespoon red pepper flakes

2 cups medium grain white rice

1 pinch saffron threads

3 bay leafs

¼ cup Italian flat parsley chopped

1 quart chicken stock

2 lemon zest

2 tablespoons olive oil

1 onion chopped

½ a tomato well chopped

½ cup chopped red peppers

½ cup chopped green peppers

½ pound chorizo

½ pound pealed uncooked shrimp

1 lemon

In a bowl mix oil, paprika, oregano, salt, pepper and chicken breast. Marinate in the fridge for 4-8 hours.

Heat oil in a paella or regular metal pan on medium heat. Add the garlic and red pepper flakes. After about 1 minute add the rice, when the oil coats the rice add bay leaf, Italian parsley, chicken stock and lemon zest. Bring to boil, reduce heat to medium low, cover and cook for 20 minutes or until the rice is cooked.

In another pan on medium heat add oil, adding onions, green and red peppers when the oil is hot. Once the onions are transparent add the tomatoes and cook for few minutes till the tomatoes are soft. Add the chicken, after about 3 minutes add the chorizo. When the meats are cooked add the shrimp and cook on both sides until they are pink.

Once the rice is done add the meat mixture to the top of the rice and let the juices run through the rice. Squeeze lemon juice on top.

Monday, January 31, 2011

“Tikka” translates to pieces in English. This dish is commonly found in India. Traditionally the marinated pieces of chicken are brushed with clarified butter (ghee) and cooked in a clay oven called tandoor. I do with what I have- an electric oven.

Ingredients

2 lb chicken breast cut into cubes

1 cup chopped fresh coriander leaves

1 tablespoon paprika

1 tablespoon chili powder

2 tablespoon garam masala

5 garlic cloves roughly chopped

2 teaspoon ginger paste

1 cup thick plain yogurt

2 tablespoon lemon juice

Salt to taste

In a food processor blend the fresh coriander leaves, paprika, chili powder, garam masala, garlic cloves and ginger paste into a rough paste. Mix the paste with the yogurt, lemon juice, salt and marinate overnight in the refrigerator. If unable to marinate overnight, marinate for at least 4 hours.

Grill the meat till it’s well cooked or pre heat oven to 400F. Place the meat in metal skewers on a baking dish and bake for 15-20 minutes or till well done. Turn the meat half way, and if needed brush olive oil on the meat after turning it over.